Oh man, I love a good curry. There’s just something so comforting about this almost-soup dish. And if you’re looking for a seasonal treat this easy pumpkin curry recipe is a must try!
Related: If you love curry recipes as much as me try these: Red Curry with Tofu, simple Yellow Curry, easy Vegetarian Massaman Curry.
There’s really not much that’s traditional about this pumpkin curry recipe; it just combines the flavors of pumpkin with coconut milk and spices that are somewhat reminiscent of many Indian dishes that I enjoy. It’s a bit of a hodgepodge, but it’s really good. So I thought I’d share. 🙂
And you can serve this over any rice (I used brown long grain basmati here) with sautéed vegetables, prepared tofu, or air fryer tofu.
Easy Pumpkin Curry, serves two.
8 oz. pumpkin puree
1/2 onion
2 cloves of garlic
1 tablespoon olive oil or ghee
1 can (13.5 oz) coconut milk
1/4 teaspoon cardamon
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon paprika
1/2 teaspoon cayenne
salt + pepper to taste
cilantro and pumpkin seeds (pepitas) to serve
Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper.
Whisk together and cook over medium heat until everything is warmed through. Taste and add salt and pepper to your liking.
Pour the sauce over rice, vegetables, or tofu (or all three). Garnish with some cilantro and pumpkin seeds. Enjoy! xo. Emma
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Ingredients
- 8 oz. pumpkin puree
- ½ onion
- 2 cloves of garlic
- 1 tablespoon olive oil or ghee
- 1 can coconut milk (13.5 oz )
- ¼ teaspoon cardamon
- ½ teaspoon cumin
- ¼ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ⅛ teaspoon paprika
- ½ teaspoon cayenne
- salt + pepper to taste
- cilantro and pumpkin seeds (pepitas to serve)
Instructions
- Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper. Whisk together and cook over medium heat until everything is warmed through. Taste and add salt and pepper to your liking.
- Pour the sauce over rice, vegetables, or tofu (or all three). Garnish with some cilantro and pumpkin seeds.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have made this so many times and love it every time. It’s rich, delicious, and so satisfying especially on a cold night. Also so easy and quick to make!
this just sounds delicious. I still have yet to make my first pumpkin dish! xo
Yum Yum! I’m going to whip up a batch of this pumpkin curry today! Thanks for rockin it girls and showing us how easy it can be to create our own meals using REAL FOOD. Keep up the great posts!
I don’t eat meat but I also try to avoid soy. I through some veggies and chickpeas in and it was AMAZING.
I just made this but I added frozen spinach, peas, and chickpeas. I also put a little sour creme on top. Awesome part was, with all the added veg, it made about 4 servings (maybe more) and came out under 200 calories for a really good portion! Thanks for the vegetarian recipes! Keep ’em coming!
This recipe is great! I specifically went out and bought a bunch of new spices so I could try this recipe, and I’m so glad I did. So delicious and so easy to make!
This sounds amazing! Dishes like this are my favorite this time of year!
I recently made a pumpkin curry pizza and it has been a huge hit! Gotta try this now.
My husband and I LOVE Thai Express! We recently moved an hour away so every time we get back to Springfield we go there. It’s ridiculously addictive and I wish I still lived around the corner! I tried to make red curry at home last night and it was an epic, smelly, disgusting fail! This looks delicious, a musty try!
I will NEED to make this! it looks incredible!!!! Also your photography is top notch!
Omgoodness this looks like fall in a bowl and we are loving it!!!
♥Heather and Melissa
http://golddippedchaos.com
WOW, this looks delish and amazing!! Can’t wait to try.
xo Jenny
❤ Tsangtastic.com
Yum! I tried curry for the first time last month and absolutely loved it! I’ll definitely be trying this out!
Paige
http://thehappyflammily.com
that looks SO delicious!
XO Sahra
Que Sera Sahra
We made this last night and IT. WAS. DELICIOUS. So, so, so, so, so, so good!!!!!!!!!!! Thank you so much!!!!
Lydia
Tina, I usually throw in some chicken breast or ground beef (or ground turkey, for that matter!)
Also, I LOVE that this recipe is also Whole30/paleo friendly!
I love that this is vegan and I have all the ingredients in my house! Yay fall! Actually, I think I’m going to make a kaboucha squash (japanese pumpkin) puree in place of the pumpkin puree. I hope it turns out well.
http://aweekfromthursday.com
I know what I am going to make this week !! 🙂
thanks for sharing.
http://allornothing-blog.blogspot.co.uk/
I’d just cut up a normal pumpkin, roast it and then do the flavours, having chunks of roasted pumpkin would be amazing.
That looks wonderful! I will definitely try this sometime in the future!
https://www.makeandmess.com/